Ensure all relevant food controls and correct temperatures are logged and adhered to at all time. Ensure the agreed standards of food preparation and presentation are adhered to at all times.
Ensure all daily paperwork is filled out in accordance to company and government guidelines.
Demonstrate a high standard of personal appearance, always wearing clean Chef’s whites changed daily or when necessary. Ensure good personal hygiene.
Check all prepared mis en place and food stocks (including dry stores) and replenish as necessary, and inform Executive Sous Chef of any relevant shortages.
Be aware of all relevant food suppliers and their products. Be in charge of ordering.
Supervise the smooth and efficient service and production of food from the department by working and liaising with other departments and Restaurant staff, and ensuring all necessary work is completed prior to the commencement of service.
To ensure all department staff work hygienically and productively. Ensure that the agreed standards of food preparation and presentation are supervised and adhered to.
To assist in the prevention of pilferage from the dry stores and refrigeration within the department. Control wastage by maintaining the correct stock levels and rotation from dry stores and avoid the over production of food and mis en place.
To ensure all working areas of the kitchen, dry stores and refrigeration are maintained in a clean and hygienic condition at all times, and especially after your shift has finished.
To make sure, in conjunction with your team that all section files and recipes are maintained and updated.
To maintain constant quality control of all food prepared and cooked ensuring it is to the Executive Chef and Restaurant standards.
To ensure all main cool rooms are tidy and clean at all times, especially after each service, so the Duty Chef can carry out daily ordering.
To report any problems, accidents or kitchen equipment defects to the Executive Chef.
To confirm with the Executive Chef any special requirements (including menu items and dishes), outstanding orders or work tasks required from your section.

Specific Job Knowledge & Skills:

Extensive experience in Arabic Cuisine
Must have knowledge of Food and Beverage preparation techniques, health department rules and regulations
GCC experience is must
Must have at least 2 years’ experience as chef de cuisine
Strong verbal and written communication skills in English and Arabic is must
Must have an excellent knowledge of HACCP standards
Possess a gracious, friendly, and fun demeanor
Ability to multitask, work in a fast paced environment and have a high level attention to detail
Maintain positive and productive working relationships with other employees and departments
Ability to work independently and to partner with others to promote an environment of teamwork